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Phew…..Ohio State skated by. I was a little worried at halftime today. We really didn’t sit and watch the game start to finish, but it was on when I was eating out for lunch and we saw the halftime score before heading home. So, I started my baking and watching the game. My baking must have been the magic ticket, as the Bucks started to come back. ;) Just kidding. I have been wanting to try this recipe from Cooking Light for Walnut Cake with Praline Frosting for a while, so that is on the list to bake today. Also, I have a couple of very ripe bananas, so I made a banana bread for Jon to eat for breakfast this week. I tweaked it a little for fall and added some pumpkin to it….YUM! Speaking of fall, I am getting super excited for pie baking (especially thanks to Whole Foods Bakehouse GF Frozen Pie Crusts; I passed these puppies off to very picky relatives last year with rave reviews), cookie baking and fudge making. Oh, the fudge, can’t wait for the fudge. Not only is there chocolate fudge, but peanut butter too. I can’t decide which I love more. These are recipes that my Grandmother (Dad’s Mom) used to make and when I eat them, I am reminded of her. It makes me smile. :) I am seriously going to have to step up the cardio at the gym come the end of October through my birthday (Jan. 9th for those who are curious), as it will be a 3-month long eating fest.

On to the goods. First I made the banana bread. This recipe was one I found on the forums at Celiac.com and was posted by Sue. Her SIL gave her the recipe and she converted it to a GF recipe and it was a hit! I have made some changes to it. I used Pamela’s baking mix for most of my quick breads & cakes and I didn’t have 1 1/2 cups of bananas, so I used half bananas, half pumpkin. I also used shaved semi-sweet chocolate on top instead of choc olate chips because the last time I put chocolate chips on top, they made my bread sink in those areas. The shaved semi-sweet chocolate seemed to work much better. Jon almost fell out of his chair he loved this so much. The combination of the pumpkin & banana makes this so moist. A lot of times I will add butter to my plain banana nut bread when I eat it, there is no need for anything at all on this bread. Here are some pics and the recipe for the bread:

3. Place butter in large bowl; beat at medium speed until fluffy. Gradually beat in sugars; beat in egg
and egg whites. Reduce speed to low; beat in bananas. Beat in vanilla. Beat in flour mixture in 2
additions alternately with heavy cream. Stir in 3/4 cup of the chocolate chips.

Now, onto the Walnut Cake with Praline Frosting. OMG…this cake was truly TDF (to die for). I can’t believe I found the recipe in Cooking Light, of all places. The kids loved it. I can’t say that I blame them. So moist, so sweet, so yummy!! The only thing that I would change next time is to put it in a smaller pan (they call for a 13 x 9 pan, I would almost use and 8 x 11 if you have one), the cake is thinner than the pictures in Cooking Light show, but still super yummy. This is perfect for fall, perfect for company, or just for yourself if you feel like having a treat.

10 Responses

So, Kim – how would you modify you CCBPB recipe for gluten eaters? If you use Pamela’s Baking mix…is that the same thing as regular flour? Or is it more like a bisquick? Sorry – I know you’re catering to your GF audience…just curious :)

Kelly,
In the case of both the cake and the bread posted in this entry, you would just use regular, gluten-filled, all-purpose flour where it calls for the rice flour or all purpose flour and I have used Pamela’s Baking Mix. Also, use the normal amounts of baking powder, baking soda & salt. Omit Xanthan Gum.

I hope that makes sense. :) They both were truly amazing. I am bringing some cake to share with Mom & Joe tonight.

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